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Grape, mozzarella and beef salami skillet pizza

Name: Grape, mozzarella and beef salami skillet pizza
Yield: One 23 cm pizza
Ingredients: 350 g thick crust, or 200 g thin crust Prepared chilled pizza dough Use an included pizza dough; relaxed before shaping; as needed White flour Dusting; 85 g Fresh mozzarella 6 mm pieces; 10–12 slices Ready-to-eat beef salami Verify no pork or added alcohol, including casing; 2.5 mL Dried oregano; to taste Cracked black pepper; 20–24 Seedless red grapes Halved

Makes: One 23 cm pizza
Heat: 274°C; 260°C if oven maximum
Baking time: 15–20 min; allow longer at the lower setting

Preheat about 20 min; bake on a lower rack and check at 10 min. A brief broil finish is optional with rated equipment; watch continuously.

Skillet pizza

Grape, mozzarella and beef salami skillet pizza

Grape, mozzarella and beef salami skillet pizza.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Base	Prepared chilled pizza dough	350 g thick crust, or 200 g thin crust	Use an included pizza dough; relaxed before shaping
Handling	White flour	as needed	Dusting
Topping	Fresh mozzarella	85 g	6 mm pieces
Topping	Ready-to-eat beef salami	10–12 slices	Verify no pork or added alcohol, including casing
Topping	Dried oregano	2.5 mL
Topping	Cracked black pepper	to taste
Topping	Seedless red grapes	20–24	Halved

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
23 cm cast-iron skillet	Use a frying pan of similar diameter and weight. Keep a lid if specified; check oven and broiler ratings if it goes in the oven.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Tongs	Use sturdy heat-resistant kitchen tongs or a broad spatula that supports the food securely.

Timing & recipe details

Time & temperature

Baking temperature: 274°C; 260°C if oven maximum
Baking time: 15–20 min; allow longer at the lower setting

Preheat about 20 min; bake on a lower rack and check at 10 min. A brief broil finish is optional with rated equipment; watch continuously.

Makes: One 23 cm pizza
Heat: 274°C; 260°C maximum also works
Plan for: About 35–45 minutes after dough is ready

Prepare first · Same-day pizza dough

Method

01 · Preheat
About 20 minutes
Use: Oven
Position a rack near the bottom; preheat to 274°C, or 260°C if that is the maximum.
Ready when: Oven fully heated; skillet starts dry and at room temperature.
01 PreheatHeat the oven; keep the empty skillet dry and at room temperature.
02 · Shape
A few minutes
Use: Chilled relaxed dough, dusting flour
Flour both faces. Press and stretch to a 23 cm circle, allowing the rim to flatten; place in the dry skillet. If it shrinks, give the dough more time to relax.
Ready when: Dough evenly fits the base without tears.
02 ShapeFit the relaxed dough to the dry skillet without tearing it.
03 · Top
Before baking
Use: Topping ingredients
Arrange mozzarella, beef salami, oregano, pepper and grapes evenly over dough.
Ready when: Toppings evenly distributed.
03 TopUse a modest, even layer of toppings, keeping the raised rim clear.
04 · Bake
15–20 minutes
Use: Topped skillet pizza
Bake on the lower rack; check after 10 minutes, then watch until crust and centre are cooked. A brief broil finish is optional only if the pan and oven permit it; watch continuously. At a lower oven maximum, allow longer.
Ready when: Bottom firm and browned; no raw centre. Cheese, where used, melted and bubbling.
04 BakeBake until the rim is browned, the topping is cooked and the underside is firm.
05 · Serve
Immediately
Use: Pizza
Transfer with tongs to a board; slice and serve.
Ready when: Handle the skillet as hot; transfer onto a heatproof surface first.
05 ServeTransfer the baked pizza to a board, then slice and serve.

What to look for

Stage	Look and feel	Needs attention
Shaping	Dough relaxes into the pan and stays there.	Forcing a tight ball into shape.
Done	Bottom firm; middle fully baked; toppings cooked.	Assuming browned toppings guarantee cooked dough.

Troubleshooting

If you see	Likely cause	What to do now	Next time
Raw middle	Thick dough or too-heavy toppings	Keep baking until the base and middle set; shield or stop broiling if top is dark.	Use the stated pan size and modest toppings; begin checking after 10 minutes.
Dough shrinks in pan	Ball still under tension	Rest briefly, then stretch again.	Allow at least an hour of relaxation after rounding; shape cold.

Recipe notes

Follow the skillet method and topping order given above.

Show ingredient flow

Recipe

Grape, mozzarella and beef salami skillet pizza

Use the prepared pizza dough listed below. The skillet goes into the oven dry and at room temperature.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Base	Prepared chilled pizza dough	350 g thick crust, or 200 g thin crust	Use an included pizza dough; relaxed before shaping
Handling	White flour	as needed	Dusting
Topping	Fresh mozzarella	85 g	6 mm pieces
Topping	Ready-to-eat beef salami	10–12 slices	Verify no pork or added alcohol, including casing
Topping	Dried oregano	2.5 mL
Topping	Cracked black pepper	to taste
Topping	Seedless red grapes	20–24	Halved

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
23 cm cast-iron skillet	Use a frying pan of similar diameter and weight. Keep a lid if specified; check oven and broiler ratings if it goes in the oven.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Tongs	Use sturdy heat-resistant kitchen tongs or a broad spatula that supports the food securely.

Timing & recipe details

Makes: One 23 cm pizza
Heat: 274°C; 260°C maximum also works
Allow: About 35–45 minutes after dough is ready

Prepare first: Same-day pizza dough

How do I make it?

Heat the oven
About 20 minutes
Put a rack near the bottom of the oven and heat to 274°C, or 260°C if that is its highest setting.
Heat the oven; keep the empty skillet dry and at room temperature.
Ready when: Oven fully heated; skillet starts dry and at room temperature.
Fit the dough to the pan
A few minutes
Flour both sides of the cold, relaxed dough and press and stretch it into a 23 cm circle, flattening the edge too. Put it in the dry skillet; if it keeps shrinking, let it rest a little longer before stretching again.
Fit the relaxed dough to the dry skillet without tearing it.
Ready when: Dough evenly fits the base without tears.
Add the toppings
Before baking
Spread the mozzarella, beef salami, oregano, pepper and grapes evenly over the dough.
Use a modest, even layer of toppings, keeping the raised rim clear.
Ready when: Toppings evenly distributed.
Bake the pizza
15–20 minutes
Bake on the lower rack and start checking after 10 minutes; allow longer if your oven’s maximum temperature is lower. If the pan and oven are both suitable, you may briefly use the top grill to finish the pizza, watching constantly. Keep cooking until the crust and centre are done.
Bake until the rim is browned, the topping is cooked and the underside is firm.
Ready when: Bottom firm and browned; no raw centre. Cheese, where used, melted and bubbling.
Cut and serve
Immediately
Use tongs to move the pizza to a board, then cut it into slices and serve.
Transfer the baked pizza to a board, then slice and serve.
Ready when: Handle the skillet as hot; transfer onto a heatproof surface first.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
Raw middle	Thick dough or too-heavy toppings	Keep baking until the base and middle set; shield or stop broiling if top is dark. Use the stated pan size and modest toppings; begin checking after 10 minutes.
Dough shrinks in pan	Ball still under tension	Rest briefly, then stretch again. Allow at least an hour of relaxation after rounding; shape cold.

Useful recipe notes

Follow the skillet method and topping order given above.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Grape, mozzarella and beef salami skillet pizza at a glance

Makes: One 23 cm pizza
Heat: 274°C; 260°C if oven maximum
Baking time: 15–20 min; allow longer at the lower setting

Method

01 · Preheat

02 · Shape

03 · Top

04 · Bake

05 · Serve

What to look for

Troubleshooting

Recipe notes

How do I make it?

Heat the oven

Fit the dough to the pan

Add the toppings

Bake the pizza

Cut and serve

What can go wrong, and how can I fix it?

Grape, mozzarella and beef salami skillet pizza at a glance